Roasted endives with dates and walnuts
Serves : 4 people
Preparation : 15 minutes
Cooking : 40 minutes
Instructions
Prepare the vegetable broth according to the manufacturer's instructions.
Wash the endives by gently pulling the leaves apart to let the water run through. Be sure
to dry them thoroughly afterward, as water tends to make them taste more bitter!
Cut the endives in half lengthwise, and remove the core, which is the most bitter part.
Drizzle a little olive oil onto a baking sheet.
Place the endive halves on the sheet and turn them over once or twice so they are well coated with oil.
Peel and remove the germ from the garlic cloves. Finely
chop them and sprinkle them over the endives.
Meanwhile, pit the dates and slice them into rounds.
Coarsely chop the walnuts.
Add the date-walnut mixture, then season with salt and pepper.
Pour half of the broth into the baking dish and bake at 180°C for 20 minutes.
Remove the dish from the oven, turn the endives over, and add the remaining half of the broth.
Return to the oven for 20 minutes.